If you are looking for the perfect comfort food to get you through the cool fall evenings, there's hardly a better choice than a hearty chicken pot pie. A buttery crust filled with vegetables, sauce, and chicken is the perfect blend of savory and indulgent.
Don't believe me? Check out this tasty recipe
Pip and Ebby. Their simplified chicken pot pie recipe contains ingredients you probably already have stocked in your cupboard, so it's easy on time and money.
You'll need skinless, boneless chicken thighs cut into pieces (or 2 cups pre-cooked, shredded chicken). Then, carrots, celery, onion, frozen peas, flour, butter, heavy cream (or milk and a can of cream of chicken soup), chicken broth and spices and a 9-inch pie crust. A more traditional approach to the chicken pot pie, like
Laura in the Kitchen's one, uses puff pastry.
It's really easy to substitute items for what you already have. A pie shell or puff pastry work great for a crust. In a pinch, you could even use canned rolls and add them to the top of your chicken base for a sort of upside-down potpie.
You can use any meaty part of the chicken for this dish. While chicken breast is most common, the thighs may stay a bit more tender since this dish requires an extended cook time for the flavors to meld.
After you've prepared your vegetables (and chicken if you used raw), you'll add them to your pastry base. You can use puff pastry molded into oven-safe bowls, or make one larger pie, using a pie crust (or two).
Prep time on this recipe only takes about 15 minutes (shorter if your chicken is already cooked). The dish should bake for at least 30 to 45 minutes or until your rolls are completely cooked. Simply watch the video above for an easy step-by-step from Laura in the Kitchen.
This classic winter dish is a simple option for nights you don't have time to spend in the kitchen. It's also a great way to use any leftover vegetables you have on hand. Try adding broccoli or zucchini to thicken up the dish.
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